Step 1

Trim the ends of mangetout

Step 2

Roughly dice the pepper

Step 3

Cut tofu into 1cm cubes

Step 4

Thinly slice kaffir lime leaves

Step 5

Heat coconut oil in a saucepan over medium/high heat, and fry tofu until golden brown

Step 6

Remove tofu from the saucepan and leave to rest on some kitchen tissue. Fry curry paste in the remaining oil on medium heat to build aroma

Step 7

Add 100ml of coconut milk to loosen the paste and season with soya sauce and palm sugar, blend well

Step 8

Add the remaining coconut milk with the mixed peppers and simmer for 5 mins

Step 9

Add mangetout and water if desired, cook for a couple of minutes before adding in the fried tofu. Simmer for 5 minutes

Step 10

Turn heat off and mix in kaffir lime leaves and sweet Thai basil before serving with freshly made Thai Jasmine rice. Enjoy!